Bresaola

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BresaolaBresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, m
usty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

Ingredients (makes 1 Kg):

  • 1 kg topside beef, excess fat trimmed
  • 7 juniper berries
  • 2 bay leaves
  • 3 garlic cloves
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 2 tbsp olive oil
  • 3 liters red wine (can be good cooking wine, such as claret)
  • 4 tbsp sea salt flakes

Method:

  • Cut the beef into long strips of about 8–10 cm, to form a long rectangular shape.
  • In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
  • Place the beef into the bowl and rub the mixture all over.
  • Place the beef and remaining mixture in a bucket.
  • Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.)
  • Refrigerate for 2 weeks.
  • Take the beef out and rub the sea salt all over it.
  • Wrap the beef in muslin and tie with string.
  • Hang the beef in a cool, well-ventilated area for about 2 weeks at 14°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process – up to 4 weeks.)
  • Unwrap the bresaola and thinly slice.
  • Serve with good-quality olive oil.

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Bresaola
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